3rd Stop on the MIGF train

On to Chynna, the next stop after Iketeru and Senses. Was quite lucky to have my godsisters in tow for this one.


Appetizers: Chilled smoked abalone with slipper lobster, baby octopus, chestnuts in Konyaku jelly
The thin slices of abalone, the refined scallop, the cool savoury jelly, the sculpture-like presentation. It was a very good way to start of the evening.



Mains: Double–boiled Longan consommé with MingMu fish & walnuts.
Very tasty, I never expected longan soup to taste like this. The chunky chinese walnuts were tender that they break apart as soon as you plonk them in your mouth. The taste of the flatfish dissipate on your tongue as well and is not overpowered by the soup. My favourite dish of the night.


Main: Golden fried savoury Soon Hock coated with six spices & eggplant with basil leaves
This was my second favourite dish of the night. The crusty coating sealed all the flavour of the fish in all its goodness while the veggies texture were of the right consistency to complement the tender fish.


Mains: Honey seared organic chicken with garlic
The mellow sweetness of the honey and the fragrance of the japanese bamboo leaves brought out the subtle taste the of the chicken and the tender meat just falls away at the touch of a knife.





Mains: Pearl rice braised with scallop & wolfberry
Tasted like a perfectly unfinished risotto with a delicious tiger prawn stock, tinted scallops and pearly round rice. Not watery or soupy.








Durian cream puff with assorted fruits & Fortune cookies
Yay!!!! Durian!!!!
Probably one of my favourite dessert on the MIGF menus. So sinfully good especially the tangy summerberries (cranberry, strawberry, blueberry, raspberry) and the mellow durian flesh. So much contrast, so much texture. OOOOMMMMPPPPHHHH!!!!!!



Chef Lam wasn't around that night so we bid adieu and moved on to Iketeru and Latest Recipe to check out next month's promotion.

Awaiting more feedback on my food reviews, Say it so in the comment section.